Winter Butter

Tl III II I LJUfcd A successful butter maker thus describes his method of making butter tur the markot in winter : " I have fed about one peok of beeti (and appleg a part of the time) with two quartg of meal to each cour at a meas. The beets, as also the apples, were run through the root cutter aud then placed in each cow'g manger, with about a tablespoonful of meal to each mess thrown on them, and then the meal thrown on that. When the cows were in the yard, the maugerg were gwept out olean and uil refuse hay and oats taken froin them, so that at each feeding every cow had her own mess, and in a clean manger. Care should be taken to haTe the cows' udders well oleaned before they are milked, and the best way to do thig is to have a pail of warm water with wbich to wash tbem cleaa, and a woolen cloth to wipe them dry, then the milk can be drawn as clean as in aammer time, and it is all important that the milk skould be olean in order to make first-class butter. After we hare the milk it is taken into the dairy room and strained into tin pang without scalding. The dairy room oan be waruied by flre from the kitchen and from the family sitting room, where a coal fire is kept night and day during the coid weathor. The doors being thrown open at night, the warmth has been sumcient to prevent any freezing at any time. The milk has usually been kept forty-eight hours for the cream to rise, and when the oream jar is full it is set in the family room on a small table over night, where it is gently warmed to what we think is about the right temperature. In the morning the milk that is ready is skimmed and all the cream is put into the old-fashioned dash churn. It has probably taken less than half an hour to churn each time.